What is WHEY20? WHEY20 provides an innovative offering of high quality whey protein hydrolysate in a ground-breaking format. It is low in carbohydrate and fat, while high in protein (20g). The formulation that tastes like a lemon, strawberry, caramel, chocolate orange, chocolate mint or peanut butter yoghurt. It contains a high 6g of BCAAs per serving, contributing to the growth & maintenance of lean muscle mass. It is ready to go in your kitbag; no shaker, water or refrigeration needed. What does it taste like? WHEY20 is a dairy-based protein product, so it tastes like a refreshing yoghurt. Does that mean it needs to be kept in the fridge? No it doesn’t need to be refrigerated. It’s is pasteurised so it can be stored at room temperature and thrown into your kitbag so it’s ready to go whenever you need it. Why should I take it? Whey protein has one of the fastest-known protein digestion rates, and has a high BCAA content. BCAAs make up 35% of lean muscle mass; therefore they are an essential element to include in maintaining a healthy body composition and supporting the growth and maintenance of lean muscle mass(1). WHEY20 is tested under the Informed Sport banned substances program, along with EVERY Science in Sport nutrition product. How do I take it? Just tear off the top and it’s ready to consume. The product flows easily so it effortlessly squeezes out of the packet. Water isn’t essential but if you’re taking it after training it’s important to drink as well so that you also rehydrate effectively. When should I take it? WHEY20 is really convenient so you can add it into your diet for a serving of quality protein whenever you need it. Research recommend that you should consume 1.2-2g/kg of protein per day, ideally 20-25g every 3-4 hours(2). In addition WHEY20 can be taken within 30 minutes of finishing your session, to induce a positive protein balance and assist muscle rebuild/recovery(3). Is it suitable for everyone? All whey proteins come from milk so unfortunately if you are lactose intolerant or vegan then this product won’t be suitable for you. It is wheat and gluten free and is suitable for vegetarians. Is it the same as your whey protein powder? It offers the same protein benefits as whey protein but just removes the need for a shaker and water. It has a slightly lower calorie count per serving than most protein shakes too, providing a ‘lean’ protein source. What is Quark? Quark is a dairy product, made from warmed soured milk until it curdles. It helps to give WHEY20 its’ yoghurt-like texture and provide an additional protein source. I’ve seen other protein gel products on the market, what’s the difference between these and WHEY20? WHEY20 is the first protein gel to be made from whey protein, all other protein gel products on the market use collagen as the protein source, which is derived from either animal or fish skin. The use of whey protein as the protein source makes the taste and amino acid profile superior compared to collagen products. Whey based proteins are naturally high in the branched chain amino acids leucine, isoleucine and valine, which are essential building blocks for the growth and development of lean muscle mass. Leucine is a key BCAA, known to act as a ‘switch’ for muscle protein synthesis(4). References Kephart, W. C., Wachs, T. D., Mac Thompson, R., Mobley, C. B., Fox, C. D., McDonald, J. R., & Pascoe, D. D. (2016). Ten weeks of branched-chain amino acid supplementation improves select performance and immunological variables in trained cyclists. Amino Acids, 48(3), 779-789 Thomas, D. T., Erdman, K. A., & Burke, L. M. (2016). Position of the academy of nutrition and dietetics, dietitians of canada, and the american college of sports medicine: Nutrition and athletic performance. Journal of the Academy of Nutrition and Dietetics, 116(3), 501-528 Ivy, J. L., Katz, A. L., Cutler, C. L., Sherman, W. M., & Coyle, E. F. (1988). Muscle glycogen synthesis after exercise: effect of time of carbohydrate ingestion. Journal of Applied Physiology, 64(4), 1480-1485. Impey, S. G., Smith, D., Robinson, A. L., Owens, D. J., Bartlett, J. D., Smith, K., & Morton, J. P. (2015). Leucine-enriched protein feeding does not impair exercise-induced free fatty acid availability and lipid oxidation: beneficial implications for training in carbohydrate-restricted states. Amino Acids, 47(2), 407. Written By Ted Munson (Performance Nutritionist) Ted is a Performance Nutritionist here at Science in Sport.